Summertime Paella on the Grill
You'll need a large paella pan. Mine is a basic version, and is the same pan I use for making paella on my stove.
When you get comfortable with the basic paella technique, you can experiment by changing the proteins or going all vegetarian (at Christmas, I make a version that includes butternut squash).
4 cups chicken broth - low sodium store bought or homemade
Generous pinch saffron threads
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2-1 teaspoon cayenne (add more or less depending on how spicy you like)
Pinch of cloves
Kosher salt and freshly ground pepper4 Tablespoons grapeseed oil
8oz. chorizo, sliced
¼ cup extra-virgin olive oil
1 yellow onion, diced
1 red and 1 green bell pepper, diced
1 celery stalk, diced
2 cups paella or arborio rice
1 pound bay scallop
1 pound clams
1 cup frozen petite peas, thawed
- Light a gas grill and let it heat for 15 minutes while you prepare the ingredients.
- In a medium saucepan, heat broth.
- Mixed dried spices together.
- Place paella pan on grill and close cover to allow to heat (roughly 3 minutes).
- Add oil. When shimmering, add chorizo.
- Let sausage brown with grill lid open.
- Remove browned sausage and set aside.
- Add onion, bell peppers and celery and saute with lid open for roughly 5 minutes.
- Add rice and stir.
- Add dried spices, salt and pepper. Give spices a minute to become fragrant.
- Add sausage back to pan and cover everything with the broth.
- Close lid on gill and allow to cook for 15 minutes.
- Open lid to see that rice is nearly cooked.
- Add bay scallops, clams and peas.
- Close lid and cook for five additional minutes.
- Remove from grill and serve.
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